There is a popular trend of frying cabbage lately. One of the fried cabbage recipes I came across was from Chef Adeena Sussman. Her recipe was called Melted Green Cabbage. She fried her cabbage wedges, fried the shallots and garlic, then put it all in a pan with broth, wine and seasoning cover it up and transfer to an oven for two hours.

This recipe is a different variation but is inspired by Chef Aleena Sussman’s recipe.

I do cabbage very often. It always gets crispy edges so I prefer to skip the frying of the cabbage. I just left my pan uncovered and I got crispy edges. This turned out to be a tasty different cabbage recipe that you can serve with anything. My Napa cabbage was sort of smaller so I got around 4 servings.

Ingredients for around 4 servings

1 Napa cabbage – quartered but not cored.

1/3 cup extra virgin olive oil

2 teaspoons sea salt

1 teaspoon ground black pepper

10 garlic cloves

2 large shallots cut into thick slices

1/2 cup white wine

1 Tablespoon vegetable soup base (I used Better Than Bouillon Brand)

1/2 teaspoon dried thyme

1 Tablespoon unsalted butter

optional – parsley, and or chives to finish

Directions

Preheat oven to 300 degrees F.

In a small bowl mix together the wine, thyme with the vegetable paste and add it to your pan. Also add the butter to the pan. Place the cabbage, shallots, and garlic in the pan. Sprinkle the cabbage with olive oil. Sprinkle the salt and pepper.

Put this on the middle rack of your preheated 300 degree F oven for two hours.

After two hours it should look like this.

If desired sprinkle with parsley and or chives.

A Special THANKS!!!!! To Chef Adeena Sussman for her recipe so I could come up with what I got here.

The Cabbage was very good but I got the idea that it would be even more amazing in a dumpling……so…..

Then I made half a batch of Shirley Chung’s dumpling dough (2 c. flour, 1/2+1/8 cup water, 1/2 teaspoon salt) I chopped up one cabbage wedge with three braised garlic cloves chopped fine and part of a shallot chopped and mixed in one egg)

boiled them till they float.

Maybe I’ll fry them?

Then I fried around half of the dumplings in around a stick of butter and some of the oil that was sitting in the dumpling dish.

These were FORKING Delicious!